CULTIVATE
YOGURT IN THE MODERN SCIENTIFIC WAY
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MAKING YOGURT with RIGHT INGREDIENTS, TIMING, TEMPERATURE AND STORAGE.
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1
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Pour 100ml
lukewarm boiling water
that measures below
(38°C)
into the pot. Then go to step 2, after that
pour 600ml hot boiling water and blend
it well again. Hot boiling water @ above the temperature
(88°C) will help
to kill any undesirable bacteria that might be presented in the milk and
must be held at boiling temperature for at least 20 to 60 minutes or heat the
milk to boiling temperature above (88°C).
This heat treatment alters the
casein micelles and prepares them for the unique structure to form so that
it gives the yogurt a firmer body and
texture. Without the heat treatment
the End Product may not be good and increases the chances of
failure. The failure is sometime due to contamination
of milk and culture that causes the water to separate from milk
and sink to the bottom of the yogurt. After heat treatment you
wait at least 20 min till the temperature to fall or
add approximately 200ml boiled cold water to makeup
to 1000ml
and
the temperature must fall below (38°C)
then you prompt to step 3. {NB. if the
temperature is very high above (38°C) during step 3, it will cause the
yogurt to turn sour as the results
because some of the LIFE CULTURES may
die off due to an excessive heat}.
During the waiting time from step 1 to 3 please do
cover the pot with a clean dry towel to prevent the
atmospheric contamination. Hi-hygiene! As a
reminder again, in each batch of yogurt
making, hygiene and freshness
are supreme important.
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2
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Use FERNLEAF
milk powder that measures 12.5g or
20g
per scope at level. Use 18 to 28 scopes depending on your tastes of
prevail to obtain the desired solids, I normally use 23 scopes of milk powder and
that is sufficient to cultivate one liter of yogurt.
You must blend it well so that there is no lump of
milk then add boiling water and go to step 1. If you are using 28 scopes of milk then follow
13-18 hours formula that will help you to kill the milky tastes or to
complete the coagulation.
You may stop any time after 8 hours if it is a complete
coagulation. The number of hours that are needed for coagulation
depending on your site temperature, warmer the site
is, it will
need fewer hours. You have to do
experiment and research to find it out. The guideline
for a complete coagulation is
about 8 to 10 hours.
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3
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Add approximately (25 to 75g) of
Active Life cultures are
enough to propagate themselves with Actobacillus Acidophilus/Bulgaricus, Streptococcus
Thermophilus or Bifidus and then stir gently and cover the lid with a clean
dry towel to prevent water condensation and atmospheric contamination with
bad bacteria. Oh, not again! hygiene but it is necessary! I normally use
Bulla yogurt liquid and creamy as a starter (make it sure
that it is the Life Cultures) because
it contains the most effective two types of Active
Life Cultures (Lactobacillus Acidophilus and Bifidobacterium Infantis) to ferment
the warm milk that will produce the lactic acid bacteria or microbial transformation of milk
components in a biologically active form with anti-proliferative
activity compounds useful in prevention against cancer and
pathogenic organisms. So beneficial, yet most vulnerable to bad
bacteria and good preventive agent for human.
Then why not eating yogurt?
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4
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TIMER
SETTING |
Timer's dial is to be set for
¼ hour ON, 1 hour OFF, ¼ hour
ON, ¾ hour OFF, ¼ hour ON, 1 hour OFF, ¼ hour ON, ¾ hour OFF, ¼ hour ON, 1 hour
OFF, ¼ hour ON, ¾ hour OFF, ¼ hour ON when you
cultivate them in Air con room in the tropical climate.
During the Summer you change
¾
hour Off to 1 hour OFF, 1 hour OFF to 1¼ hour OFF and during the Winter
¾ hour OFF to ½ hour OFF, 1 hour OFF to ¾ hour OFF.
But for Summer
& Winter ¼ hour ON
remains unchanged.
During active hours of coagulation
for the warm milk to ferment, the temperature should remain almost constant @
(38°C) and
also undisturbed. NB.
The above "setting" is based on 1000ml
and
23W
coffee warmer, others than 23W you must
experiment for the new correct "setting" for the timer.
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5 |
Switch on the Timer to
control the heat that is required to activate the process of
colonizing the lactic cultures until 8-13 hours undisturbed for
milder taste (no sour) and
longer than 13 hours or overnight for sharp tangy taste (sour)
because lactic culture is a fast-growing Culture.
After the whole period of processing you then blend it plain for
2
to 8 minutes and refrigerate it immediately below
(4°C)
in the air-tight container.
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6 |
The quality of yogurt
you cultivate will depend on the quality of milk and
Cultures that you use for making yogurt.
Better quality of milk and Cultures
produce better quality of yogurt.
If your yogurt tastes a little
milky then use 13-18 hours instead of 8-13 hours formula.
Here again you must experiment it for a correct "hours
formula". Normally, it is about 8-12 hours
depending on your site's temperature.
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